If you are craving an unforgettable meal that balances the rich, hearty flavors of land and sea, you have to try the Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe. This dish brings together tender filet mignon steaks and buttery poached lobster tails, elevated by a luscious sauce packed with mushrooms, thyme, and a smoky touch from crispy bacon. Each bite harmonizes the earthy mushrooms with the delicate sweetness of lobster, all wrapped in a velvety cream sauce. Whether you’re celebrating a special occasion or simply want to treat yourself, this recipe delivers stunning results that feel gourmet but are surprisingly approachable to make at home.
Ingredients You’ll Need
The magic of this Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe lies within its simple yet thoughtfully chosen ingredients. Each plays a crucial role in layering flavors, textures, and colors, creating a dish that’s as balanced as it is indulgent.
- Bacon strips: Provide smoky, crispy texture and render flavorful fat for sautéing mushrooms.
- Olive oil: Adds richness and helps sear both mushrooms and steak beautifully.
- Baby bella mushrooms: Offer a meaty, earthy base for the creamy sauce.
- Oyster mushrooms: Contribute delicate texture and subtle sweetness.
- Pearl onions: Give a mild sweetness and tender bite, brightening the sauce.
- Garlic cloves: Infuse the dish with aromatic warmth.
- Dry white wine: Deglazes the pan adding acidity that balances richness.
- Heavy whipping cream: Creates the velvety, luscious mushroom thyme sauce.
- Fresh thyme: Brings an herby brightness essential for depth.
- Coarse salt and freshly cracked pepper: Enhance and balance all flavors.
- Court bouillon: A fragrant broth for gently poaching lobster tails.
- Lobster tails (4-6 ounces each): The sweet, tender seafood component.
- Filet mignons (8-10 ounces each): Tender and juicy premium steaks.
- Unsalted butter: For basting the steaks during searing, adding richness and flavor.
- Garlic cloves and fresh thyme sprigs: Aromatics for infusing the butter when cooking the steak.
How to Make Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe
Step 1: Create the Irresistible Creamy Mushroom Thyme Sauce
Start by cooking the bacon until it’s perfectly crispy; this will render a flavorful fat you’ll use as the base for your sauce. Remove the bacon and keep it aside. Into the same pan, drizzled with olive oil and bacon fat, add the mushrooms. Don’t stir them too often — allowing them to sit undisturbed helps develop that beautiful, caramelized browning that intensifies their flavor. After the mushrooms are golden, toss in the pearl onions and cook until lightly browned, then add garlic for a quick fragrant moment. Deglaze everything with white wine, letting the alcohol cook off and leave behind a subtle tang. Pour in the heavy cream and let the sauce thicken to a silky consistency reminiscent of Alfredo sauce. Just before serving, reheat gently with minced thyme and the crispy bacon, seasoning with salt and pepper to your taste.
Step 2: Poach the Lobster Tails to Tender Perfection
Bring your court bouillon to a gentle simmer—it’s the perfect delicate bath for the lobster tails. Poach the lobster gently until it reaches an internal temperature of 135°, ensuring it remains tender yet cooked through. Once done, carefully extract the lobster meat from shells by slicing down the middle. Present the lobster meat artfully either in or alongside the shell for added elegance.
Step 3: Sear the Filet Mignons to a Juicy Medium-Rare
Pat your steaks dry and season with salt and pepper. Heat olive oil in a heavy skillet until it begins to smoke, then place the steaks in and sear without moving for 90 seconds to build a golden crust. Use circular motions briefly to deepen the crust even more. Flip the steaks, turn heat to low, add butter, thyme sprigs, and garlic to the pan, and baste the steak for about 3 minutes until it reaches medium-rare. Rest the steaks on a rack for 4 to 5 minutes to allow juices to redistribute before serving.
How to Serve Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe
Garnishes
To truly elevate this dish, fresh thyme sprigs sprinkled just as you plate add a pop of color and fresh herbal aroma. Crispy bits of bacon from the sauce make a wonderful crunchy garnish that complements the creamy mushrooms and tender proteins perfectly. A light drizzle of good quality olive oil can add shine and a hint of fruity flavor.
Side Dishes
Consider pairing this surf and turf with roasted garlic mashed potatoes or a creamy risotto—both soak up the rich mushroom thyme sauce beautifully. For some vibrant freshness, a simple arugula salad tossed with lemon vinaigrette or roasted seasonal vegetables will balance the plate wonderfully.
Creative Ways to Present
Presentation can truly make your Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe feel restaurant-worthy at home. Serve the lobster meat nestled in half the shell placed atop the filet mignon. Alternatively, arrange steak medallions side-by-side with lobster tails fanned out alongside, spooned generously with mushroom sauce. Use warm white plates to highlight the vibrant colors and serve each component with care to impress your guests or loved ones.
Make Ahead and Storage
Storing Leftovers
Leftover steak and lobster can be refrigerated in an airtight container for up to 2 days. Store the mushroom thyme sauce separately to maintain its texture and reheat gently before serving.
Freezing
This dish is best enjoyed fresh, particularly the lobster and steak, as freezing can affect the texture of both proteins and the cream sauce. If necessary, freeze only the sauce for up to 1 month and thaw in the refrigerator before reheating.
Reheating
Reheat the mushroom thyme sauce slowly over low heat, adding a splash of water or cream if it thickens too much. Warm the lobster and steak briefly in a low oven or gently in a pan to avoid drying out the meats. Avoid microwave reheating to preserve texture and flavor.
FAQs
Can I use other types of mushrooms in the sauce?
Absolutely! While baby bella and oyster mushrooms give a lovely mix of textures and flavors, cremini, shiitake, or even chanterelles work beautifully as well. Just adjust cooking time as needed to ensure they brown nicely.
What is court bouillon and can I substitute it?
Court bouillon is a flavorful broth made with water, aromatics, and acid often used for poaching seafood. If you don’t have it on hand, a simple mix of water, lemon slices, herbs, and a splash of white wine or vinegar works as a great substitute.
How do I know when the lobster is perfectly poached?
The lobster is done when its internal temperature reaches 135°F. The meat should be opaque and firm but still tender to the bite. Overcooking will cause it to become tough, so use a thermometer for the best results.
Can I prepare the mushroom thyme sauce ahead of time?
Yes, you can prepare the sauce a day in advance. Keep it refrigerated and gently reheat while adding a little water to loosen it up. Add the crispy bacon and fresh thyme at the very end for optimal flavor and texture.
Is filet mignon the only steak option for this recipe?
Filet mignon is preferred for its tenderness and mild flavor that pairs perfectly with lobster and creamy sauce. However, ribeye or New York strip steaks can also work well if you prefer a beefier taste and more marbling.
Final Thoughts
There is something truly special about the harmony found in the Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe. It’s a celebration of flavors that feels luxurious yet welcoming—ideal for those moments when you want to impress yourself or your guests with a meal that sings with richness, balance, and a touch of indulgence. I highly encourage you to dive into this recipe and savor every decadent bite. Trust me, once you try it, this surf and turf will quickly become a treasured favorite in your cooking repertoire.
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Surf and Turf with Creamy Mushroom Thyme Sauce and Poached Lobster Recipe
- Total Time: 1 hour 25 minutes
- Yield: 2 servings 1x
Description
This Surf and Turf recipe combines succulent poached lobster tails and perfectly seared filet mignons topped with a rich, creamy mushroom and bacon sauce infused with fresh thyme and a splash of dry white wine. The dish is balanced with tender pearl onions, a hint of garlic, and finishes with a velvety cream sauce that complements both the seafood and beef, making it an elegant and flavorful meal perfect for special occasions or dinner parties.
Ingredients
Sauce
- 4 strips julienne regular cut bacon
- 2 tablespoons olive oil
- 1 cup cleaned and thinly sliced baby bella mushrooms
- 1 cup cleaned and torn oyster mushrooms
- 1 cup peeled pearl onions
- 2 finely minced garlic cloves
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 2 teaspoons finely minced fresh thyme
- Coarse salt and freshly cracked pepper to taste
Court Bouillon
- 1 recipe for court bouillon (typically a broth made from water, aromatic vegetables, herbs, and sometimes wine or vinegar)
Lobster
- 3 lobster tails, 4-6 ounces each
Beef
- 2 filet mignons, 8-10 ounces each
- 3 tablespoons olive oil
- 5 tablespoons unsalted butter
- 6 garlic cloves
- 6–8 sprigs fresh thyme
Instructions
- Cook the Bacon: In a large non-stick frying pan over medium heat, add the julienne bacon strips and cook until crispy and browned. Remove the bacon lardons and set them aside in a bowl.
- Sauté Mushrooms: Drizzle 2 tablespoons olive oil into the same pan with the rendered bacon fat. Add the sliced baby bella and torn oyster mushrooms, spread out evenly, and season gently with salt. Cook over high heat, allowing the mushrooms to sit untouched for 2-3 minutes to brown. Continue sautéing for 4-6 minutes total, letting the mushrooms brown in intervals.
- Add Pearl Onions and Garlic: Add the peeled pearl onions to the pan and sauté for 2-3 minutes until lightly browned. Stir in the minced garlic and cook for 30-45 seconds until fragrant.
- Deglaze and Simmer Cream: Deglaze the pan with the dry white wine, cooking until nearly all the liquid evaporates (au sec). Pour in the heavy whipping cream and cook over low to medium heat for 5-6 minutes until the sauce thickens to a consistency similar to Alfredo sauce. Remove from heat and set aside.
- Finish Sauce: Return the pan to medium heat, add 1-2 tablespoons of water, the crispy bacon lardons, and minced fresh thyme. Season with salt and freshly cracked pepper, and heat until the sauce is hot before serving.
- Prepare Court Bouillon and Poach Lobster: Prepare the court bouillon and bring it to a low simmer. Ensure the butter in the bouillon is melted. Add the lobster tails and poach for 8-10 minutes for 4-6 ounce tails; for larger tails (10-14 ounces), poach 2-4 minutes longer. Lobster is done when it reaches an internal temperature of 135°F. Remove lobster with a slotted spoon and set aside.
- Remove Lobster Meat: Cut down the middle of the lobster shell to expose the meat, then remove it from the shell for serving. You can present it in or beside the shell.
- Prepare Filet Mignon: Pat the steaks dry and season generously with salt and pepper.
- Sear the Steaks: In a carbon steel or cast iron skillet, heat 3 tablespoons of olive oil over high heat until smoking. Add the filets and reduce heat to medium, cooking undisturbed for 90 seconds to develop a crust.
- Create Maillard Crust: Move the steak in a circular motion for 30 seconds on each side to deepen the crust. Flip the steaks, reduce heat to low, and add butter, garlic cloves, and thyme sprigs. Baste the steaks for about 3 minutes to reach medium-rare doneness.
- Rest the Steaks: Remove steaks from the pan and place on a rack to rest for 4-5 minutes to allow juices to redistribute.
- Serve: Plate the lobster and filet mignons. Spoon the mushroom, bacon, and cream sauce on top or serve it on the side for dipping. Enjoy your elegant surf and turf meal!
Notes
- Ensure lobster tails do not overcook; aim for an internal temperature of 135°F for tender, juicy meat.
- Rest the steaks after cooking to maintain juiciness and tenderness.
- You can substitute pearl onions with shallots if unavailable.
- Use fresh thyme for the best flavor, but dried thyme can be used in a pinch (reduce quantity by half).
- Court bouillon can be made in advance and refrigerated.
- Adjust seasoning in the sauce at the end to taste, balancing salt and pepper carefully.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
